So what is this post really about?
It’s about these lovely little egg crepes that I make that are great for multiple uses…wraps, pancakes and yes, noodles.
My post following this will be about lasagna and how I use these little egg crepes to make delicious tasting gluten-free and grain-free lasagna…stay tuned!
A few tips:
For noodles: The recipe below is specifically for making the noodles for the lasagna. They are very thin and quite delicate. But they work great as noodles for this reason in the lasagna.
For wraps: you will want to use more than 1/8 cup egg batter that is recommended in the recipe below. I would use just less than 1/4 cup for making one wrap. This will make it more durable. You can use these for grain- free tacos or any other kind of sandwich topping that needs bread or a wrap.
For pancakes: now these aren’t your regular pancakes. But my son loves to eat these just with honey and butter. They are extremely easy because there is only one ingredient. If you want more of a pancake, you may want to use a little bit more than 1/8 cup egg batter per pancake. If you’re after crepes, then 1/8 cup should work great. And you will want to delete the garlic powder.
So, here is how to make them…
Egg Wraps or Pancakes or Noodles (grain-free, starch free, gluten-free and dairy-free)
Ingredients:
8 eggs
¾ tsp salt
¾ tsp garlic powder
(Again, this is the amount you will use for the lasagna. If you’re making pancakes or wraps, start with 3 or 5 eggs).
